yeast differences

[hypnophil]

Hi,
Does it make a difference to the taste of a wine depending on whether you use
wine yeast or normal dried yeast?
I made my wines with normal allinson yeast and sometimes there is a slight yeasty taste to it.
I have just made some tea wine at work and because it was for them to drink i used wine yeast, but even though i used the same recipe as at home it does not seem to be fermenting!!
Can anyone shed any light on this please?

[rana]

I wouldn't recommend the use of baking yeast (if that is what you mean by Allinsons) for fermenting wine. Your best option is general purpose wine yeast. Baking yeast does not have the alcohol tollerance of wine yeast and will ferment much too quickly before it dies.

[Two_Sheds]

As Rana says: brewing yeast can tolerate the high alcohol levels that bread yeast doesn't. Even so, if you want a really strong wine, you need to add the sugar in stages so it doesn't kill the yeast

[hypnophil]

Thanks Rana and Two_sheds.
I may need to start it again!! :-(